fitdudefood
It never ceases to confound me. What would normally be considered health conscious, nutrition minded people who would never touch canned veggies any other time….suddenly the holidays roll around and they are making all their recipes with canned pumpkin…and saying “here’s a healthy nutritious recipe!”
Wait….didn’t you miss something? You’re using a canned veggie! Besides sulfites, sodium, etc…you can easily google and find all the issues with eating canned food. It’s just getting to be common sense these days, especially with vegetables, to go fresh or frozen. Plus, with pumpkin, it’s SO EASY to create the same thing using fresh pumpkin, and it tastes SO much better!
Years ago my mom finally made the switch, and it made SUCH a difference in her pumpkin pies! I’ll never go back, and I’ve become a one man fresh pumpkin advocate each fall and winter! Want to see how easy it is? Here ya go:
- 1 small pumpkin
- 2 tbs olive oil
- 1 dash himalayan sea salt
- preheat oven to 400 degrees
- cut pumpkin in half, remove seeds and stringy part using a spoon (seeds can be roasted separately)
- either leave in halves, or cut into 1 inch thick strips (more slices, faster cooking)
- place pieces on large roasting tray, drizzle olive oil
- add sea salt (and any other desired spices - cinnamon, pumpkin spice, etc)
- roast slices for 20-30 minutes, checking for firmness. Puncturing skin with a fork helps speed cooking
- remove from oven, dig meat out of shell with spoon
- store meat in airtight container
- freeze until needed
